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Summer Squash Gratin with Salsa Verde and Gruyere recipe from food52
http://www.food52.com/recipes/12430_summer_squash_gratin_with_salsa_verde_and_gruyere Notes: Oct 2012: made with Tartine bread. I am not sure what else Michelle changed on this one. She definitely skipped some steps. It calls for thyme but we only had cilantro and parsley on hand. Those were definitely missed.
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Rustic Italian pork chops
A simple and tasty way to do porkchops
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Buttermilk cream cheese frosting
This is Michelle’s adaptation of a Cooks Illustrated suggestion. Whoa baby, this is good stuff!
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Absolute Best Brownies
From “Ready for Dessert” by David Lebovitz 85 g (3 oz/6T) unsalted or salted butter, cut into pieces 225g (8oz) bittersweet or semisweet chocolate, chopped 150g (3/4 C) sugar 1 t vanilla extract 2 large eggs, room temp 34g (1/4 C) AP flour 1 C (135g) walnuts, almonds, hazelnuts or pecans, toasted and coarsely chopped (optional) tools:…
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green beans and basil cream troife (a pasta shape)
A different way to do pasta.
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Tomato conserva
10 # tomatoes (we use dry-farmed Early Girls, which yield more conserva) 1/2 C olive oil 2t salt large pot food mill olive oil for pan 2 half pints or 4 Rinse and dice the tomatoes. add oil and salt and bring to a simmer for 3 minutes run through food mill pour into 3…
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zucchini rice gratin
One way to use up zucchini. A bit of extra work to get it
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Pistachio pesto
A tasty, quick make-ahead pasta meal.
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Farro
How to cook farro.
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Brown sugar vanilla plum jam
July 2011 trial: 3.9# Plums (about 9C) 1 1/4 C sugar 3/4 C muscovado sugar lemon juice vanilla bean Michelle’s comment: Oh my – yum